Blueberry Almond Tea Cake Recipe

A well-baked blueberry almond tea cake is more than a simple treat; it’s a beautiful balance of tender crumb, nutty undertones, fresh fruit, and a subtle kiss of citrus.

Almond flour not only lends depth and moisture, but makes this cake naturally richer, while blueberries provide juicy bursts in every slice.

This recipe refines classic tea cake technique, offering substitutions, science-backed tips, and presentation strategies for results that impress at any brunch, tea, or special occasion.

Ingredients Checklist

Before you begin, gather these ingredients. Professional substitutions and additions are included for flexibility and elevated flavor.

Dry Ingredients

• 1 cup (120g) all-purpose flour

• 1 cup (100g) almond flour (finely ground almond meal for a delicate crumb)

• 1½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp fine sea salt

Wet Ingredients

• ½ cup (115g) unsalted butter, softened (or substitute with coconut oil for dairy-free)

• ¾ cup (150g) granulated sugar

• 2 large eggs, room temperature

• 1 tsp pure almond extract (plus ½ tsp vanilla extract for balance)

• Zest of 1 lemon or orange (optional, for extra brightness)

• ½ cup (120g) plain Greek yogurt or sour cream (for added moisture and slight tang)

• ¼ cup (60ml) whole milk (or almond milk for nutty aroma)

• 2 tbsp fresh lemon juice

Blueberries and Almonds

• 1½ cups (200g) fresh blueberries (or frozen, unthawed; toss with 1 tbsp flour to prevent sinking)

• ¼ cup (20g) sliced almonds, lightly toasted

Optional Toppings

• 2 tbsp coarse sugar or turbinado sugar, for a crunchy crust

• 1–2 tbsp powdered sugar, for dusting after baking

Pan Prep

• Butter and parchment paper for lining a standard 9×5-inch loaf pan or an 8-inch round pan

Step-by-Step Instructions

A streamlined, professional method ensures a fluffy cake with even distribution of berries and almonds.

1. Prepare the Pan and Oven

• Preheat your oven to 350°F (175°C).

• Grease your loaf or cake pan with butter and line the bottom with parchment paper for easy release.

2. Mix Dry Ingredients

• In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Almond flour provides moisture and density; the combination ensures structure without heaviness.

3. Cream Butter and Sugar

• In a large bowl, beat softened butter with sugar on medium speed for 2–3 minutes, until pale and fluffy.

• Add lemon or orange zest and beat for 30 seconds more—this activates essential oils for aromatic lift.

4. Add Eggs and Extracts

• Beat in eggs, one at a time, scraping the bowl after each. Add almond and vanilla extracts. Proper emulsification prevents curdling and ensures a smooth crumb.

5. Add Yogurt and Milk

• Mix in yogurt (or sour cream) and milk until just combined.

6. Combine Wet and Dry Ingredients

• Gently fold dry ingredients into the wet mixture with a spatula. Stop when only a few streaks remain; do not overmix, or the cake will toughen.

7. Incorporate Blueberries

• Toss blueberries with 1 tbsp flour (prevents sinking). Fold them into the batter, reserving a small handful for the top.

8. Pour and Top

• Spread the thick batter into your prepared pan. Scatter reserved blueberries and all sliced almonds on top. Sprinkle with coarse sugar for a caramelized, crackly crust.

9. Bake

• Bake for 45–55 minutes (for a loaf), or 35–40 minutes (for a round cake), rotating halfway through. The cake is done when golden and a toothpick comes out mostly clean, with a few moist crumbs.

10. Cool and Finish

• Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

• Once cool, dust with powdered sugar if desired.

Tips for Perfect Results

Achieving the ideal tea cake takes more than just a recipe—these pro strategies ensure bakery-quality results:

• Weigh Ingredients: Baking by weight guarantees consistent moisture and rise.

• Room Temperature Ingredients: Prevents batter separation and gives a fine crumb.

• Do Not Overmix: Stir gently after adding flour; overworking gluten toughens the cake.

• Berry Handling: Fresh berries work best, but if using frozen, add straight from the freezer (no thawing) and toss in flour.

• Toasting Almonds: Lightly toasting brings out sweetness and aroma.

• Test Doneness: Avoid dry cake—remove from oven when a tester has a few moist crumbs.

• Pan Variations: Works as muffins (20–25 min bake), or in a square pan (check at 30 min).

Serving Suggestions

Blueberry almond tea cake is as versatile in presentation as it is in flavor. Try these serving ideas:

• Slice thickly and serve with clotted cream or crème fraîche for afternoon tea.

• Pair with herbal tea, lemon verbena, or honey chamomile for a soothing flavor match.

• Top with a dollop of Greek yogurt and a drizzle of honey for a balanced breakfast treat.

• Garnish with additional fresh blueberries, a sprinkle of toasted almonds, and fresh mint.

• Plate with a side of lemon curd or whipped mascarpone for elegant dessert service.

Final Thoughts

A well-made blueberry almond tea cake is a testament to the harmony of fruit and nut, moist crumb, and just the right hint of citrus.

This recipe, built on baking science and flexible methods, guarantees a flavorful, adaptable cake perfect for any time of day or occasion. Use fresh, quality ingredients, trust the process, and don’t be afraid to adjust with what’s in season.

With these tips and techniques, you’ll always have a crowd-pleasing, beautiful cake to share—or savor for yourself.